Dry vs. Wet Scallops: Why Most Aren’t Ideal for Searing
If you are shopping at a mega-supermarket chain, you are likely purchasing wet scallops without realizing it. While wet and dry scallops may look similar,…
Food Safety of Ice Cream Stabilizers and Emulsifiers
It is a hot and humid summer day, so of course, a frozen desert from the local ice cream truck satiates that craving. What makes…
How Did Tobacco Influence US Junk Food?
Due to growing government regulation, in the mid-20th century, tobacco companies began diversifying into food manufacturing and applied similar aggressive marketing and lobbying tactics in…
ISO/TS 34700:2016— Animal Welfare Management
Animal welfare and food safety are intrinsically linked, which makes sense: sick animals produce sick food. As such, assuring the physical and mental wellbeing of…
NSF P181-4: Residential Portable Electrical Spas
The word “spa” is thought to originate from the Belgian village of Spa. During Roman times, the village became well-known for its warm mineral springs,…
What Are GLP-1s and What Standards Do They Adhere to?
Although GLP-1 drugs have been around for years, they have recently been making headlines due to a rise in popularity as weight loss agents. Approximately…
How Standards Support Healthy Living in Blue Zones
Do you know what Okinawa, Japan; Sardinia, Italy; Loma Linda, California; Ikaria, Greece; and Nicoya, Costa Rica all have in common? These are the five…
The Importance of Quality Credentials in Supporting Public Health in Food Safety
The role of credentials in the United States economy and workplace may be most visible in job postings or when individuals earn new credentials. However,…
House Flies and Food Safety
You might not recognize the presence of the housefly, Musca domestica, until you hear it buzzing in your ear, but it is nearly ubiquitous in…